Swordfish is meaty and can be eaten like steak, thanks to its firm texture and good taste. However, it can also be stewed or made into fish chowder. Just remember to choose swordfishs that have a red strip of dark meat, which is fresher than the brown ones. Do not be surprised if swordfishs from the East Coast are rosier that those that come from the Pacific because of the difference in their diets. To make this fish last up to four months in the freezer, wrap it tightly before storing.